- 6
Ingredients
- 100 g amaretti biscuits
- Splash of amaretto liqueur
- 125 g dark chocolate, roughly chopped
- 5 eggs, separated
- 125 g caster sugar
- 600 ml thickened cream, lightly whipped
- 1 vanilla bean, spit, seeds scraped
Preparation
Step 1
Carefully line base and sides of a 1L terrine or loaf pan with 1 large piece of plastic wrap ( ensure no splits).
Crush biscuits in a bowl and stir in a generous splash of liqueur. Spoon evenly over base of the lined pan, then place in the freezer while you prepare the the custard.
Melt chocolate in a bowl over a pan of simmering water. Stir until smooth, then cool slightly.
Whisk yolks and sugar with electric beaters until thick and pale. In a separate bowl, whisk eggwhites to stiff peaks, then gently fold into yolk mix. Divide between 2 bowls. Mix melted chocolate into 1 bowl. To the other, add cream, vanilla seeds and a splash of liqueur.
Remove mould from freezer. pour in chocolate mixture, then lightly tap mould on bench to level mixture.
Pour over vanilla mixture, then gently tap mould again. Cover with plastic wrap. Freeze overnight until set.
Just before serving, soften semifreddo slightly at room temperature, then invert on to a chilled plate. Remove wrap. Using a knife dipped in hot water, cut into 2cm slices, then divide among plates.